Eggplant, Heirlooms, & Smoked Lavender Pepper

Hey there!  It's been a while since I put a food post on here!  Things have been crazy busy - but all fun things are just around the corner.  Weddings galore, birthdays (ahem), visits from family and lots of yummy dinners!  Not to mention, doing some photography for someone other than me, myself and I (and YOU of course!).

I have been working with Laura over at Indigo Blooms Botanicals and shooting all of her amazing body care products.  She also has some cooking products like seasonings, honeys, teas, etc.  You may remember the lavender scones I made with her lavender infused sugar.  I also made some mean sugar cookies with it and they were REALLY good (sorry, no post about that one - they were gone too quickly).  But, don't be surprised if you see a few things from her company on here from time to time.

Today, I share with you grilled eggplant with heirlooms and parmesan cheese, marinated in her smoked lavender pepper.

1 Heirloom tomato, cut into 1/4 thick slices
1 Small eggplant, cut into 1/4 slices
1 Tbsp smoked lavender pepper
Lavender salt to taste
1/3c olive oil
2 Tbsp shredded parmesan cheese

Toss eggplant and tomato slices in oil and pepper.  Let marinate in the refrigerator for up to 1 hour.  Grill eggplant slices on medium heat 4-5 minutes each side or until tender.  Sprinkle lavender salt on remaining tomato slices to taste.  Stack tomato and eggplant slices, alternating between each.  Top with parmesan cheese!

Inspired | White Bean Bruschetta

The weeks after our engagement were followed by lots of happy hours with good friends.  Who could complain!?  Nobody.  Especially when I stumbled upon this dish during happy hour at Trattoria Stella (actually R Bar, which shares a wall with Stella).  Stella is an amazing Italian food joint in our area that never disappoints.  This white bean bruschetta was one of the best apps I have had in a long time.  In fact, I loved it so much that I had an entire piece to myself, realizing after I finished the last bite that there were only 2 pieces on the table, and 4 of us sharing.  Ooops!  Needless to say, we promptly ordered more and I tried to share this time :)

I was inspired to recreate it for a dinner party we attended...especially since I just bought a $17 bottle of truffle oil that I am desperately trying to use!  I think I got the recipe pretty close, so now I can eat as much as I want (and still share)...muahahahahaha!

Bean Spread

1 Loaf French bread, sliced and toasted

1 Can white beans

2 Tbsp olive oil

1.5 Tbsp lemon juice

1 Clove garlic

Salt and pepper to taste

Water (a couple of tablespoons to desired consistency)

Toast the bread until golden brown.  Rinse the beans.  Throw all ingredients in a food processor, (except the bread!) adding water only as needed.

Arugula Topping

1/2 of a plastic container of arugula (a container usually holds 5oz.)

2 Tbsp. truffle oil

3 Tbsp goat cheese

(I don't think this was in the original recipe, but you know me, if there is goat cheese in our house it will make its way into a recipe)

Juice of 1/2 a lemon

Salt and pepper to taste

Toss the arugula, truffle oil, lemon juice and salt and pepper.  Spread a small amount of goat cheese on each toast and top with arugula mixture.  Makes about 10 toasts.

 

Summer Food Series: Mom's Potato Salad

 

One of the great things about cooking is that it doesn't have to get old.  Each season brings new ingredients and foods that are unique to that time of year.  I thought it would be fun to bring some of these dishes to the blog as the year progresses!

There are some things that I just don't eat unless it is summer but I look forward to them all year long.  One of the things I crave come June is my mom's potato salad.  It reminds me of picnics at the park or the beach.  The ingredients are super simple and, I don't know about you, but that's what I like in a potato salad!

5 lbs of potatoes, peeled, cubed and boiled until cooked through

5 scallions, chopped

4 hard boiled eggs, chopped

1-1.5 cups of mayo to desired consistency

Salt and seasoned pepper to taste

The only problem with this recipe is that I make enough for an entire family and quickly remember that I am only one person.  Therefore I only make it once or twice each summer because I end up eating it for a while after I make it!!